Fenugreek Fried Potatoes
Even my 12-year-old who hates potatoes, can’t get enough of these. He was reluctant to try them at first but once he did he can’t stop eating them. In fact I have to double the recipe these days. You give me potatoes in any shape or form and I will devour it. When I was much younger I couldn’t let a day go by without having a bag of chips or crisps as some know it. I think that’s were my addiction to potatoes started. It’s why I absolutely love these Fenugreek Fried Potatoes. But I promise I don’t eat potatoes everyday although I could. T his recipe is a lovely way to have fried potatoes without it being bland. It has just a hint of spice with a soft centre and crisp on the outside, it’s really yummy!
Fenugreek Seeds
Biting into a fenugreek seed is not the best, it is quite bitter. Often fenugreek seeds is added just for the flavor and I must admit I love the flavor it gives these potatoes. You can learn more about fenugreek seeds and it’s benefits here. Please note that you just a need a few seeds to give off an amazing flavor. It is different to any other potato you will eat. Once fried it gives off a sweet aroma and the flavors really infuse into these potatoes. You have to try it for yourself to believe me. I promise you will want to make these potatoes over and over again.
Serving the potatoes
These Fenugreek Fried Potatoes goes really well with some Dal, Brinjals or any other veggie curry you prefer. Or just eat it on it’s own dipped in some spicy sauce.
How to cook the potatoes
The best way to make these potatoes is to cover it and allow it to simmer on low heat until they are soft. Here in Johannesburg it takes a long time. In the last few minutes the lid is removed and you allow it to fry on a high heat so the outsides become lovely and crisp…yum! This dish does require a little extra oil, that allows the potatoes to fry and crisp up. However, once cooked you can drain the excess oil before serving. I am not usually a fan of excessive oil but this dish is an exception. To take away some of the guilt I stuck to using light olive oil…haha! You may also want to try using a non-stick pan just to be safe. You don’t want your potatoes all stuck to the pan. It won’t look very pleasant.
If you love potatoes as much as I do you may want to try my other potato recipes: Yellow Potato Curry with Cumin Bombay Potatoes Cauliflower and Potato (Aloo Gobi) If you do try my recipe please drop me a comment and a star rating, it is always appreciated. If you loved this, please share!
